(Futhi Ungayigcina kanjani Ngokuqondile Phakathi kweCannellini ne-Cannoli)
I-Cannelloni (eyaziwa ngokuthi "unga-u-LOW-nee") uhlobo lwama-pasta olubunjwa njengethubhu elifushane, elibanzi. Ngokwesiko, i-cannelloni yenziwa ngamaphoyinti okufaka ama-pasta amasha kuma-cylinders. Kodwa ungathenga cannelloni omisiwe esitolo.
I-cannelloni eyomile kunzima kakhulu ukugcwalisa kunomusa omusha, ngoba nge-cannelloni entsha ungamane ubeke ukugcwaliswa kwakho emaspredishini bese uwafaka emathinini. Nge-cannelloni eyomile kufanele uhlele izintambo zokugcwalisa ngaphakathi kwe-tube.
Kodwa akuyona ukuhlinzwa kobuchopho.
Ngenye indlela, qagela ngani? Ungenza i-cannelloni ngamashidi abilayo we-lasagna pasta omusha bese uwafaka emathinini. Saka imiphetho yamatayipi nge- egg wash . Qaphela ukuthi lokhu ngeke kusebenze ngamashidi we-pasta omisiwe opheka bese ufaka emathinini, ngoba ukugeza kwamaqanda ngeke kube uphawu nge pasta ephekwe.
Qaphela ukuthi kukhona enye i-pasta enkulu ye-tubular ebizwa ngokuthi i-manicotti, engaphezulu kakhulu noma engafani ne-cannelloni, kuphela enezinhlangothi eziqhelile kunokuba zibushelelezi.
I-Recipe Classic: I-Cannelloni ne-isipinashi no-Ricotta
Lesi sidlo sasendulo senziwe nge-pasta esisha: ufulawa namaqanda amaqanda ahlanganiswe ndawonye bese ucindezelwa zibe inhlama. Inhlama ephumule isuke isicwecwe futhi igxilwe emshinini we-pasta ibe amashidi amancane aqoshiwe. Kuze kube manje, kuhle kakhulu.
Phakathi naleso sikhathi, isipinashi esiphekiwe sihlangene ne-ricotta ushizi, amaqanda kanye ne- béchamel (i-sauce elula emhlophe eyenzeka njengomunye wamasikazi amahlanu omama wezobuciko), kanye no-garlic, u-anyanisi, usawoti kanye nopelepele.
Ezinye izinyosi zingase zengezwe, njenge-Romano kanye / noma i-Parmesan.
Okokugcina, ukugcwalisa isipinashi kukhishwa emagcekeni asepasta, futhi izikwele zifakwa ezigayini futhi zivalwe ngamanzi amancane noma ukugeza amaqanda. Ama-tubes agcwele ahlelwe esitsheni sokubhaka kanye noqweqwe lwe- sauce obomvu oluyisisekelo ngaphansi, bese ugcwala ngaphezulu kwe-béchamel bese ubhakwa.
Kuhle izinto.
Cannelloni Vs. Cannellini Vs. Cannoli
Uma ufana nabantu abaningi, uzothola kudideka ukuthi igama elithi cannelloni lizwakala kakhulu njengegama elithi cannellini ("unga-u-LEE-nee"), okuyinto uhlobo lobhontshisi omhlophe oluthandwa kakhulu eningizimu ye-Italian ukupheka futhi kufana nemibhontshisi ye-navy noma ubhontshisi omkhulu osenyakatho.
Ngaphezu kwalokho, kukhona i-specialty yase-Italy ebizwa ngokuthi i-cannoli ("i-OH-lee"), okuyisigxobo se-pastry othosiwe egcwele i-ricotta ushizi, okwenza kube khona ukudideka hhayi nje ngoba kuzwakala okufanayo kodwa ngoba elinye uhlobo le-tube-fill-tube tube.
Ngesinye isikhathi emcimbini, ngathethile okuthiwa "cannelloni ubhontshisi" nomuntu engikhuluma naye wangibheka sengathi nginezinhloko eziyisikhombisa. Ngakho ngize nalesi simiso ukuze ngihlale ngilungile: I-Cannelloni ine-"O" kuyo, efana nethubhu e-pasta. Imilolozo ye-Cannellini ne "beany." Futhi i-cannoli inegama elithi "cha" kulo, njengokuthi "cha, lokhu akulona uhlobo lwephasika noma uhlobo lwebhontshisi." I-Foolproof.